This recipe is adapted from one by Melissa Clark, one of my favorite food writers. We've made a few tweaks over time, but it still has all the bold, fresh flavors that made me fall in love with the original. It’s one of our go-to dishes — we’ve made it for so many friends over the years, and without fail, someone always asks for the recipe afterward!
Ingredients:
- 2 tablespoons grapeseed oil
- 1 pound ground pork
- 1 teaspoon kosher salt
- 8 ounces green beans, cut into 1-inch lengths
- 3 serrano chilies, seeded and thinly sliced
- 1 tablespoon freshly grated ginger
- 5 garlic cloves, minced
- 1 teaspoon coriander seeds, toasted and crushed
- ¼ cup cilantro leaves, chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon black vinegar
- 1 tablespoon fish sauce
- 4 teaspoons soy sauce
- ½ teaspoon sugar
Instructions:
Heat a wok over high heat. Add the grapeseed oil and let it heat for about 30 seconds. Add the ground pork and kosher salt, breaking up the meat as it cooks. Stir-fry until browned and crispy, about 6–9 minutes. Transfer the pork to a plate.
Blanch the green beans in boiling water for about 3 minutes, then set aside.
In the same wok, stir-fry the chilies, ginger, garlic, and crushed coriander seeds until fragrant, about 1–2 minutes.
Add the green beans and pork back to the wok. Stir in the rice wine vinegar, black vinegar, fish sauce, soy sauce, and sugar. Toss everything together until well combined. Stir in the chopped cilantro.
Taste and adjust seasoning with more vinegar and soy sauce if needed.
Serve hot over jasmine rice.